Chocolate Baklava Cupcakes

Spiced Chocolate Baklava Cupcakes with Cinnomon and Honey Filo Buttercream

I present to you all a warming spiced chocolate sponge filled with a baklava filling, melted chocolate and topped with a cinnamon and honey buttercream. For the final touch a sprinkle of crushed pistachios and adorned with honey filo pastry shards. 

The cupcake of dreams ..... 

This is not one of my quick, get the kids involved bakes, it has 4 separate stages. It will make a lot of dishes and a lot of mess in your kitchen .... but your first bite will be worth it.

Sweet, spicy, rich, nutty, creamy, sticky, crunchy and delicious all mixed into one.

Perfect to make over the coming festive season to show a loved one just how much you care about them. 

To save time, I cheated and used a ready mix for the chocolate cupcakes, you could do the same or make this mixture from scratch too using a basic 12 chocolate cupcake recipe. 

The mix I used is from, a really high quality chocolate mix without that rubbery texture that you often get with ready made mixes.


1 packet wrights Chocolate mix
200ml Water
60ml Vegetable Oil
1 tsp ground Cinnamon 
1 tsp ground Cardamon
1 tsp vanilla extract 

50g Walnuts
50g Pistachios
2 tbsp Caster sugar
1 tsp ground Cinnamon 
50g Milk chocolate
20g Dark chocolate

125g Icing Sugar
110g Unsalted Butter
1 Tbsp Honey
1 tsp Ground Cinnamon
30g Pistachios

2 sheets of Filo pastry 
15g Unsalted butter
2 Tbsp Honey

Makes 12 
Preheat oven to 170fan or Gas mark 5 


  1. Pour out cake mix into a bowl, add cinnamon, cardamon, water, oil and vanilla. 
  1. Whisk by hand until smooth.
  1. Place 12 muffin liners in a muffin tray.
  1. Using an ice cream scoop divide mixture equally.
  1. Bake for 20-25 minutes until cooked through.
  1. Cool on a cooling rack completely

7.Whilst they are cooling, in a food processor whizz together the walnuts, pistachios, sugar and cinnamon.

8.Melt the milk and dark chocolates down.
9.Reset over to 160/ gas mark
 10.Melt the butter
11.Place out sheets of filo and brush until fully covered with the melted butter
12.Cook for 20 minutes, allow to cool. 
13.Once cool drizzle with honey.
14.Once cakes are cool, core the centre using an apple corer, or I used a pastry tip.
15.Place a small amount of the nut mixture, followed by melted chocolate and topped with more nut mixture until the core is filled again.

16.In a stand mixer combine unsalted butter, icing sugar, cinnamon and honey and mix on a high speed for 4-5 minutes.
17.Place into a piping bag

18.Pipe buttercream onto the cupcake.
19.Crush the remaining pistachios and sprinkle over.
20.Break filo pastry into shards and insert into buttercream for the final touch.